Brown lentil vegan curry packed with vegetables is a quick and easy, nutritious midweek meal.
Instant Pot Lentil Squash Coconut Curry
- Cooking and Prep: 25 m
- Serves: 6
Prepare the Curry
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened.
Add curry powder and continue to sauté until fragrant.
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.
Once it’s safe to open, throw in spinach and peas and mix together.
This recipe can be made in a regular pot. Just let ingredients simmer much longer.
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